Evaluation of the inhibition of mercury absorption by vegetable juices using a red sea bream intestine model
Evaluation of the inhibition of mercury absorption by vegetable juices using a red sea bream intestine model
复制标题
使用红鲷肠模型评价蔬菜汁对汞吸收的抑制作用
DOI：
10.1016/j.foodchem.2019.125351
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发表时间：
2020
期刊：
影响因子：
8.8
通讯作者：
Yasuyuki Tsukamasa
中科院分区：
文献类型：
--
作者：
Masashi Ando;Takahiro Yamada;Yoichiro Okinaga;Etsuko Taguchi;You Sugimoto,Akiko Takeuchi;Tomohiro Itoh;Takashi Fukuda;Yasuyuki Tsukamasa
验证了蔬菜抑制甲基汞吸收的能力，目的是降低养殖鱼类中的汞含量。以17种市售蔬菜为原料，制备蔬菜汁。将含有1 μg/g甲基汞、10%蔬菜汁和90%生理盐水（v/v）的试验溶液引入真鲷肠道，测定汞吸收率。观察到绿色辣椒、牛蒡和红紫苏具有显着的抑制作用，主要是在分子量>3 kDa的部分中。冻藏1个月不影响绿色辣椒的抑菌效果，而冷冻牛蒡和红紫苏的抑菌效果分别在冻藏1周和1个月后被破坏。在冷冻条件下储存一个月期间，在大于100 kDa的级分中观察到绿色辣椒的抑制作用。有效部位的分子量分布因蔬菜而异。
The ability of vegetables to inhibit methylmercury absorption was verified, with the aim of lowering the mercury level in cultured fish. Vegetable juice was obtained from 17 varieties of commercial vegetables. A test solution containing 1 μg/g methylmercury, 10% vegetable juice, and 90% physiological saline (v/v) was introduced into the intestinal tract of red sea bream, and the mercury absorption rate was measured. A significant inhibitory effect was observed for green pepper, burdock, and red shiso, mainly in the fraction with a molecular weight >3 kDa. Frozen storage for one month did not affect the inhibitory effect of green pepper; however, the inhibitory effect of frozen burdock and red shiso were destroyed after one week and one month, respectively. During one month of storage in frozen conditions, the inhibitory effect of green pepper was observed in fractions larger than 100 kDa. Molecular weight distribution of the effective fraction varied among the vegetables.